Baked Shells With Camembert, Cider-Braised Kale & Breadcrumbs

By Food52
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2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, thinly sliced

1 bunch kale, chopped into large pieces, thick stems removed

1.5 cups apple cider (a little more, as needed)

salt + freshly ground black pepper, to taste

1 8-ounce wooden box of Camembert

5-6 sprigs thyme, leaves removed from the stems (extra for garnish)

freshly ground black pepper, to taste

1 16-ounce box of medium 'conchiglioni' pasta shells

a handful of salt

1/2 cup parmesan cheese, grated

3/4 cups bread crumbs

extra virgin olive oil, for drizzling

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